Pumpkin Everything
Tuesday, Oct 14 2014

Pumpkin biscotti, latte, bread, soup, and even ravioli. This is the season for pumpkin everything. The fruit—yes, botanists consider pumpkins a fruit—play an important role in American fall traditions. Halloween is no more complete without a gutted and carved Jack-O-Lantern than Thanksgiving is without a pumpkin pie.

Some countries, such as New Zealand and Australia, use the term pumpkin to refer to the broad category of winter squash but here it typically means the large orange, round or oblong fruit, although we can find them in an endless variety of shapes and colors.

It’s estimated that 1.5 billion pounds of pumpkins are produced in the U.S. every year. Illinois is by far the top state for pumpkin production, raising 90-95% of them, mostly for Libby, a division of the Nestle Company. California, Ohio, Pennsylvania, New York, and Michigan grow most of the remainder.

Pumpkins typically range in size from less than one pound all the way up to more than 1,000! They are native to North America. Most pumpkins are grown for eating and can be boiled, baked, steamed, pureed, or roasted. They are a good source of Vitamin A. The seeds are often roasted and salted as well.

The tradition of carving pumpkins is thought to have been brought from Great Britain and Ireland where they carved many different types of fruits and vegetables. It wasn’t until the mid-1800s when it is recorded that they were used as lanterns. Catholic children are said to have carved turnips to represent a face, placed a candle inside them, and walked door-to-door begging for soul cakes on the eve of All Saints and All Souls in honor of deceased loved ones.

(Information gathered from mayoclinic.com, U.S. Department of Agriculture, and Wikipedia.)